- 2 16-oz (500 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
- Vegetable oil
- 4 oz (125 g) cream cheese, softened
- 1⁄2 cup (125 mL) milk
- 1 Can (398 mL) artichoke hearts in water, drained and chopped
- 1 40-g envelope or one 51-g box (2 envelopes) vegetable soup mix
- 1 garlic clove, pressed
- 2 Tbsp lemon juice
- 8 oz (250 g) sour cream
- Grated Parmesan cheese
Preheat oven to 450°F (230°C).
Slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41⁄2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip.
Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes.
Place bread bowl on center of cookie sheet and arrange bread cubes around bowl; spray with vegetable oil.
In bowl, whisk cream cheese until smooth using a whisk. Add milk to cream cheese; whisk until smooth.
Add artichokes, soup mix and garlic
Mix well. Microwave on HIGH 5-7 minutes or until hot (do not boil).
Stir lemon juice and sour cream into hot artichoke mixture; pour into bread bowl.
Grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lay top of Bread against bread bowl.
Bake 12-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
